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Posted: 7/29/2014 4:03:54 PM EDT
Picked up a nice rack of baby backs from the butcher shop and I'm uncertain how
to go about it. Bring the water to a rolling boil first, then add the ribs? Add the ribs along with the water, then bring to a boil? Start off with a rolling boil, then turn down to a simmer? For how long? What's ARFCOM's preferred method? |
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I usually smoke them for 8-12 hours.
Wait, you said boil? Go back to France. |
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At least 1 1/2 hours. Then remove from water, pat dry and throw them to the cats.
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Quoted: Picked up a nice rack of baby backs from the butcher shop and I'm uncertain how to go about it. Bring the water to a rolling boil first, then add the ribs? Add the ribs along with the water, then bring to a boil? Start off with a rolling boil, then turn down to a simmer? For how long? What's ARFCOM's preferred method? View Quote |
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Not sure about a pan of water, but I've made great ribs in a crock pot. Basically cook (in beer) until they are falling apart, pull them out, slather with BBQ sauce, and throw them on the grill to sear the outside and firm them up.
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Cut off membrane. Dry rub. Refrigerate 24 hours.
Heat smoker to 250*F. Smoke for 3 hours. Remove and place in aluminum foil; close tightly. With either smoker or oven at 275, cook 2.5 hours. Ribs should be beginning to separate from the bone. Sauce. Smoke uncovered another 30 minutes. WTF, boiling meat. |
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You can boil them for a little while to help tenderize them, or to boil off some of the fat, but it's not all that neccessary. Lots of Chicago rib afficionados will soak them in a sink full of cold water for a few hours.
I think the most important thing is to never forget to take a pair of pliers and peel off the membrane that's on the inner side of the ribs. A little bit of a pain,...sort of like skinning a catfish, but gotta do it. |
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Grew up in an Irish family, born and raised in Boston,and that's how my mom used to cook them. They were pretty good with catchup on them for a bit of flavor. View Quote View All Quotes View All Quotes Quoted:
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Guess how I know you aren't from Texas? Grew up in an Irish family, born and raised in Boston,and that's how my mom used to cook them. They were pretty good with catchup on them for a bit of flavor. You need to stop digging. Quoted:
So should OP be banned? Disassemble him and boil him in pyrex. |
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Quoted:
Grew up in an Irish family, born and raised in Boston,and that's how my mom used to cook them. They were pretty good with catchup on them for a bit of flavor. View Quote View All Quotes View All Quotes Quoted:
Quoted:
Guess how I know you aren't from Texas? Grew up in an Irish family, born and raised in Boston,and that's how my mom used to cook them. They were pretty good with catchup on them for a bit of flavor. |
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I throw mine in the crock pot for about 6 hours then the grill for a little bit.
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First off your asking about boiling them?
Yo get no help because you are beyond help. Edit: All in favor of banning the OP? I |
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I always use Alton Brown's foil envelope/moist heat method in the oven. Then sauce and finish over a charcoal grill.
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Buy a gallon of liquid smoke from your local restaurant supply store and boil them in that for an hour. Add to frying pan and simmer in bbq sauce. Best ribs you have ever tasted
if you have never had ribs before. |
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COC #11 - Posting about boiling ribs.
This needs to be added immediately. |
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The best way is to steam them in a pressure cooker and then brown them of on the grill. 20 minutes in the pressure cooker after it has come to temperature will do.
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Quoted:
Grew up in an Irish family, born and raised in Boston,and that's how my mom used to cook them. They were pretty good with catchup on them for a bit of flavor. View Quote View All Quotes View All Quotes Quoted:
Quoted:
Guess how I know you aren't from Texas? Grew up in an Irish family, born and raised in Boston,and that's how my mom used to cook them. They were pretty good with catchup on them for a bit of flavor. Sweet jeezus, no. |
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Until the glue in the carpet you are boiling them with becomes soft.
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